Oyster Kromeskis

Ingredients

• twelve oysters
• a piece of butter
• a little flour
• an eggspoonful of chopped parsley
• the yolk of one egg
• the juice of half a lemon
• some slices of parboiled fat bacon

Method

1. 1

   Parboil the oysters in their liquor, beard them, strain the liquor, and cut the oysters into small dice.

2. 2

   Melt butter in a saucepan, stir in flour, add oyster liquor and oysters, season with salt and pepper, and add chopped parsley.

3. 3

   Remove from heat and stir in egg yolk and lemon juice.

4. 4

   When cold, divide into portions, wrap in bacon, dip in butter, and fry until golden.

5. 5

   Drain and garnish with fried parsley.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

Oyster Kromeskis. Parboil twelve oysters in their own liquor, beard them, then strain the liquor and cut up the oysters into small dice ; melt a piece of butter in a saucepan, stir in a little flour, add the oyster liquor and the oysters, with salt and pepper to taste, and an eggspoonful of chopped parsley. Take the saucepan off the fire, and stir in the yolk of one Ggg with the juice of half a lemon. When the mixture is cold, divide it into twelve portions ; cut some slices of parboiled fat bacon

Cook this with the app: pantry check, scaling, and the assistant.